Sweet Corn Muffins
"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup shortening
- 1 cup 2% milk, divided
Reviews
These were good, but next time I will cut the sugar by half or eliiminate it all together. I like sweetness but these were just too sweet for me.
These are so good! I sprinkled a little sugar/cinnamon mix on top before baking. Yum!These rose higher than other recipes I've used. (Thinking of banana muffins.) Could this method of mixing be used with other muffin recipes?Thanks
I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props.
These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!
This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup.
Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve.
A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy.
Ten months later, and I can't count the times I've made these muffins. They are such a hit in our house, so easy to make,and they come out beautiful every time!! Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!
Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!
My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less. My husband has more of a sweet tooth and LOVED them. He's from Arkansas and that's how corn muffins SHOULD taste! They are so nice and light. I also used canola oil instead of shortening - this recipe is a keeper!!